Easy Chicken Vegetable Soup

from Fast Food My Way, by Jacques Pepin

4 boneless, skinless chicken breasts (about 6 ounces each)
1/2 cup thinly sliced celery
1 cup sliced mushrooms
1/2 finely chopped medium onion
1/2 cup thinly sliced small carrots
1/2 cup thinly sliced leek
1/2 cup thinly sliced celery
5 cups water
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients, except chicken breasts, in 3 quart sauce pan. Bring to a boil, reduce heat and simmer for 5 minutes.

Add chicken breasts, return broth to a boil, cover, and turn off heat. Let chicken breasts cook in turned off, covered pot for about 12 to 15 minutes.

Remove chicken breasts from soup and let rest for a few minutes. Use chicken breasts for another purpose, e.g., chicken salad, Chicken Tonnato (see recipe), &c.

Serves 4